Every recipe has a story….and here's this one! As I said before in my bio, I am a foodie. About 3 weeks ago I went on a food crawl to New York with a group of friends and it was an eating frenzy. All we did was walk and eat and then eat some more. It was absolutely glorious. Before I had left for my trip, my husband and talked about joining this gym across the street. We agreed that we would start AFTER my New York City binge…(another reason why I ate my heart out in NY..I knew I was going to have to pay for it later). Little did I know that this gym was not just a typical gym. This was a fitness program which involves intense cardio interval training, strength training, and yes, a plant based diet nutrition plan.
Our first workout at our new gym was nothing short of a nightmare. I was sweaty, uncomfortable, tired, whiney :) and when we got home I looked at my husband sternly in the eyes and I said, "You signed us up for 30 days of Hell".
On the first day of our "diet", I was at work and a patient brought us some bakery goods from Starbucks. Immediately this moist blueberry crumble muffin caught my eye. Before inhaling this delicious muffin, I decided to text my husband to consult him if it was a good idea to just take one bite of this deliciousness. He quickly shot that idea down and replied, "NO MUFFIN". To which I replied with a crying sad face and a, "Wahh". God knew that I needed someone in my life to teach me discipline and keep me grounded. Thanks to my husband, I ate an apple instead and it was not satisfying. I did however, bring home the muffin and threw it my freezer in case after the 30 days I would still want it :).
I knew if I were to keep up with this 30 day challenge, I would need to make some sacrifices, but also get creative with my baking. This is where this recipe came from. I wanted something hearty, "breakfasty", healthy and yummy. These baked up to be thick, chewy cookies. Just how I like 'em. And of course, the perfect substitute for that blueberry muffin waiting in the freezer for me.
"Substitute Oatmeal, Blueberry & Almond Cookies"
3 cups Rolled-Oats (I used a gluten free brand from Trader Joe's)
1 1/4 cups of Almond flour
1 tsp baking powder
1/2 tsp baking soda
1 cup drained Cannellini beans
1/2 cup all-natural Almond butter
2/3 cup coconut oil (heated until in liquid form, about 10 seconds in the microwave)
1 cup Turbinado raw cane sugar
2 large eggs
1 tsp pure vanilla extract
1 cup dried wild blueberries
1 tbs chia seeds
*I only made a 1/2 batch since it's just my husband and I. Recipe makes about 48 cookies.
**I purchased all of the above ingredients at Trader Joe's.